Deer Jerky #1
Deer, sliced 1/8" thick
2 tb Hickory smoked salt
1 tb Garlic salt
2 tb Monosodium glutamate
4 tb Seasoned pepper
2/3 c Soy sauce
1/3 c Worcester sauce smoked
Tabasco sauce to taste
Sprinkle meat with dry mixture, both sides. Drape on oven racks without
touching while oven heats to
200 degrees. Place in oven with door open 2-3 inches. After one hour, baste
with sauce, repeating
every half-hour for the remaining two hours at 200 degrees. Now drop oven
to 170 degrees and finish
meat in 45 to 90 minutes.
Deer Jerky #2
1 1/2 To 2 lbs lean boneless deer meat, partially frozen
1/4 c Soy sauce
1 tb Worcestershire sauce
1/4 ts Ground pepper
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Hickory smoked salt
1/4 c Firmly packed brown sugar
1 sm Bottle liquid smoke
Trim all fat from the meat. Slice the meat as thinly as possible. In a
bowl combine the remaining
ingredients. Stir until dissolved. Add the meat and mix well. Cover and
refrigerate overnight. Shake the
excess liquid from the meat and arrange in a shallow pan or cookie sheet.
Dry the meat in a 150F or
200 degree F oven until dry and brown, a minimum of 8 hours. Cool, remove
from the pan, and store in
a glass jar.
Deer Jerky #3
3 lb Deer meat, thinly sliced
3/4 c Wine, dry
1/3 c Lemon juice
1/4 c Onion, minced
1/4 c Brown sugar
2 ts Liquid smoke
1 ts Seasoned salt
1/4 ts Pepper
3 Bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered, in a
cold part of the refrigerator.
Turn meat several times. Remove meat, spreading out to bring to room temp.
Place on greased racks in
a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until
meat becomes slightly
translucent and darkly red, near black. Store in plastic bags in refrigerator.
Miriams Mom